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Citrus pomegranate spinach salad in a white bowl with orange segments, red arils, pecans, and goat cheese

Citrus Pomegranate Spinach Salad

A no-cook spinach salad loaded with orange segments, pomegranate arils, and toasted pecans, finished with a honey-lemon vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

Salad
  • 140 g (5 oz) baby spinach washed and thoroughly dried
  • 2 medium navel oranges peeled and segmented, juice reserved
  • 80 g (about 1/2 cup) pomegranate arils from 1 pomegranate or pre-packaged
  • 60 g (1/2 cup) pecans roughly chopped and toasted
  • 60 g (2 oz) goat cheese crumbled
  • 1/4 small red onion thinly sliced, optional
Honey-Lemon Dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice about half a medium lemon
  • 1 tbsp honey adjust to taste
  • 1 tsp Dijon mustard helps emulsify the dressing
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground

Method
 

Make the Dressing
  1. Combine olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl.
  2. Whisk until the dressing looks smooth and slightly thickened, about 30 seconds. Taste and adjust honey or lemon as needed.
Toast the Pecans
  1. Place chopped pecans in a dry skillet over medium heat.
  2. Stir constantly for 3 to 4 minutes until the pecans smell nutty and turn one shade darker. Remove from heat immediately and let cool on a plate.
Segment the Oranges
  1. Slice the top and bottom off each orange, then cut away the peel and pith following the curve of the fruit.
  2. Hold each orange over a bowl and cut between the membranes to release clean segments. Reserve any juice that collects for the dressing if you like.
Assemble the Salad
  1. Add baby spinach to a large salad bowl.
  2. Arrange orange segments, pomegranate arils, toasted pecans, and sliced red onion (if using) over the spinach.
  3. Scatter crumbled goat cheese over the top.
  4. Drizzle the honey-lemon dressing over everything and toss gently until the leaves are lightly coated. Serve immediately.

Notes

Dress the salad at the last possible moment - even five minutes too early and the spinach starts to lose its structure. Make the dressing and prep all components up to a day ahead so assembly takes under two minutes.